Name: Spicy Shrimp Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 2 pounds extra-large shrimp (peeled with tails left on and deveined); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 8 -10 corn or small flour tortillas; 1 tablespoon olive oil; 1 tablespoon lime juice; 1 tsp EACH chili powder, ground cumin, onion powder, garlic powder; 1/2 tsp EACH smoked paprika, ground coriander, salt, pepper; 1/4-1/2 teaspoon cayenne pepper; 2 cups chopped fresh pineapple; 2 cups thinly sliced green cabbage; 3/4 English cucumber, chopped ((or 1 medium, peeled slicing cucumber)); 1/4 cup chopped red onion; 1/2 cup loosely packed cilantro, chopped; 1 jalapeno, seeded and chopped; 1 tablespoon lime juice; salt and pepper to taste; 1 recipe avocado crema

Description

This spicy shrimp taco recipe rivals any restaurant, is astonishingly easy AND you can customize the spicy level! They are exploding with fiesta flavor topped with sweet, crunchy pineapple cucumber slaw and addictive, silky avocado crema. You can prep the toppings ahead of time or while your shrimp marinates for 15 minutes for a super quick and easy lunch or dinner that tastes wonderfully gourmet. Pair these easy spicy shrimp tacos with cilantro lime rice, elote (Mexican corn on the cob) or corn salad and you have the perfect menu for taco Tuesday or any day!

Ingredients

Scale

2 pounds extra-large shrimp (peeled with tails left on and deveined)
2 tablespoons olive oil
2 tablespoons unsalted butter
8 –10 corn or small flour tortillas
1 tablespoon olive oil
1 tablespoon lime juice
1 tsp EACH chili powder, ground cumin, onion powder, garlic powder
1/2 tsp EACH smoked paprika, ground coriander, salt, pepper
1/4–1/2 teaspoon cayenne pepper
2 cups chopped fresh pineapple
2 cups thinly sliced green cabbage
3/4 English cucumber, chopped ((or 1 medium, peeled slicing cucumber))
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 jalapeno, seeded and chopped
1 tablespoon lime juice
salt and pepper to taste
1 recipe avocado crema

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Instructions

Marinate Shrimp: Add a marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!).
Avocado Crema: Meanwhile, make the Avocado Crema according to recipe directions. Refrigerate in an airtight container until ready to serve.
Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine then season with salt and pepper to taste. Refrigerate until ready to serve.
Cook Shrimp: Melt one tablespoon butter with one tablespoon olive oil in a large skillet over medium-high heat. Add half the shrimp and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Toss with 1 tablespoon lime juice then repeat with remaining shrimp.
Assemble: Grill tortillas on stovetop over the flame until lightly charred or warm in the microwave by stacking 5 tortillas at a time, covering with a damp paper towel and microwaving for 20 seconds on high, repeat at 10 second intervals if needed until warmed through. Spoon pineapple cucumber slaw generously over warm tortillas, then top with shrimp and drizzle with avocado crema. Serve tacos with lime wedges on the side and hot sauce to taste.

Prep Time: 20 minutes
Cook Time: 10 minutes